The Kitchen

Prelude

Six-course prix fixe, $225 per person prepayment plus sales tax and House Service Charge (reservation page). Early Fall 2026 menu, signed Chef Kelly McCown. *May contain raw or undercooked animal-derived products.

• Welcome Libations and Parade of Bites

Act I

• BUTTERNUT SQUASH RISOTTO Bergamino di Bufala, Tsar Nicoulai Caviar, Grana Padano
• SEARED DAY BOAT SEA SCALLOP Sunchoke, “Sour Apple” Pecans, Bosc Pear

Intermission

• *Love Point Oyster “On the Half Shell” Hogwash
• *Love Point “All Dressed” Oyster Passion Fruit, Habanero, Preserved Kumquat
• *Shigoku Oyster Shooter Pressed Apple, Celery, Kizami, Gooseberry

Act II

• “LASAGNA AL FORNO” Scamorza Affumicata, Veal Ragu, Parmigiano Reggiano
• BUTTER-BASTED MILLBROOK VENISON Pumpkin Spatzle, Sauce Perigueux, Juniper, Red Mizuna
• “TORTA AL BURRO NOCCIOLA” Poached Autumn Pear, White Chocolate, Cranberry, Hibiscus

Apres Dessert

• Mignardises

Seasonal Wine Pairing

Wine pairing $135 per guest; 3 ounce pour per course, 1 ounce pour at dessert. Act I: first three wines; Act II: last three.

• MV CHARLES LE BEL Brut, ‘Inspiration 1818’ Champagne
• 2024 GHOSTNOTE Sauvignon Blanc & Sémillon ‘Graves Coast Blanc’, Gist Ranch, Santa Cruz Mountains
• 2024 CHÂTEAU DE TRINQUEVEDEL Grenache Blend, Rosé, Tavel, Southern Rhône
• 2022 LA SALITA Nebbiolo Barolo DOCG, Piedmont
• 2023 FAIT-MAIN Cabernet Sauvignon Napa Valley
• 2015 CHÂTEAU DE CÉRONS Sémillon ‘Grand Enclos’, Cérons, Bordeaux